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Sunday, June 3, 2012

73. Thick Crust Pizza w/ Roasted Tomato & Pesto

Pizza, if you think about it, is really just a pie. You've got the pastry base, and you top it (topping replaces filling) with whatever you like! So after all, aren't pizza, pie, tart, fatira, and quiche all variations of the same thing??I made the pizza dough based on The Modern Baker's foccacia recipe, and invented the topping as I went along! I decided to make two different pizzas. Having a generous basil plant, pesto has replaced the traditional marinara sauce for half of the pizzas, and tomato concentrate covered the other half.
Topped with roasted tomatoes, these constituted simple gourmet pizzas!

To make the dough, put the flour and salt in a stand mixer bowl.
Whisk the yeast in the warm water, whisk in the oil.
Add to the flour and knead on medium speed for 4 minutes.
Form into a ball, lightly coat in oil, cover and let rise for 30 minutes in a warm place.

During this time, slice the tomatoes, toss in salt, pepper, and a dash of olive oil.
Roast in a 400°F oven for 20-30 minutes.

Shape the dough into four pizza rounds.
According to taste, spread pesto or tomato concentrate on the base.
Top with the roasted tomatoes, a grating of pecorino cheese, olives, and mozzarella, and a healthy grinding of black pepper.

Increase the oven temperature to 425°F.
Bake the pizzas for 30-40 minutes.